Creamy Smothered Chicken Rice (Print Version)
# Ingredients:
→ Chicken
01 -
4 skinless, boneless chicken breasts
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
Salt as needed
06 -
Dash of black pepper
07 -
2 tablespoons of olive oil
→ Rice
08 -
1 cup white rice (long-grain)
09 -
2 cups of chicken stock
10 -
½ teaspoon of salt
→ Creamy Sauce
11 -
2 tablespoons butter (unsalted)
12 -
2 tablespoons plain flour
13 -
1 ½ cups whole milk
14 -
½ cup chicken stock
15 -
½ teaspoon garlic powder
16 -
¼ teaspoon dried thyme
17 -
½ cup Parmesan (grated)
18 -
½ cup cheddar cheese (shredded)
19 -
Chopped parsley (optional for garnish)
# Instructions:
01 -
Sprinkle garlic powder, onion powder, paprika, salt, and pepper on the chicken. Heat oil in a big pan over medium-high. Cook each side for about 4-5 minutes until golden, then set aside.
02 -
Add chicken stock and salt to a medium pot and boil. Pour in the white rice, lower the heat, pop on the lid, and let it simmer for 15-18 minutes until soaked up. Fluff the rice with a fork and leave it for later.
03 -
In the chicken pan, melt butter over medium heat. Stir in the flour and cook while mixing for 1-2 minutes until golden. Slowly pour in milk and chicken stock, whisking constantly to avoid lumps. Mix in garlic powder, thyme, cheddar, and Parmesan, stirring until smooth and thickened (about 3-4 minutes).
04 -
Put the chicken back into the sauce in the pan. Spoon it all over so it’s covered. Cover the pan and cook on a low simmer for 10 minutes, ensuring the chicken is juicy and cooked through.
05 -
Scoop out some rice onto your plate. Place the chicken on top, pouring the sauce over everything. Top it off with some fresh parsley and dig in!
# Notes:
01 -
Blot the chicken dry beforehand so it sears better.
02 -
Swap in freshly grated cheese for a creamier sauce.
03 -
Let the chicken sit for a bit before slicing or serving.